Panasonic Sd-206 Recipes

[Lawana Stuckert]

Ive got an older version of the top end Breville one which has done 10 years of loyal service

(I usually make bread several times a week). BUT I'm thinking about getting a Panasonic one

when it finally dies. The main reason is that the Breville takes up a lot of cupboard or bench

space and the Panasonic looks smaller. I usually only make a 750g loaf so I don't need one

that makes huge loaves. But I do want the jam making function and a lot of them don't have

it. Does anyone recommend the Panasonic?

I have had my Panasonic SD2501 for at least 5 years (probably longer). Always used regularly (made a loaf just this morning actually). So I would highly recommend it.

Some of the other brands I checked out at the time I didn't like how flimsy the lid hinges felt etc.

The 2512 model could be worth it if you enjoy making artisan breads.

But then again you probably can use the 2501 to make a "sourdough like" bread with one of the longer programs. I have tried a few times in mine but haven't tweaked the recipe.

Really I prefer to make sourdough by hand..(not adding any dry yeast etc like the machine recipes often say to do). I'm making one today actually.

You can make jams etc in the 2501 as well (the book that came with mine has recipes in it anyway).

Just depends what you're likely to use yours for.... just making pizza dough and day to day loaves of bread, or do you have the inclination and time to try other things....even after the novelty wears off?

Both the Panasonics look good and have the features I want (although I'll give spelt bread a miss -

my experiences making it have been pretty ordinary). We have a Panasonic rice cooker and hot water

dispenser that have been going forever so I trust the brand...

The only annoyance I have is that it's got an enforced resting period at the start of every program, presumably to get everything to room temperature for better results. Would be nice to be able to skip this when you've already got your ingredients prepped.

Looking at the feature list for the more expensive model, it's mostly just stuff I wouldn't use. The yeast dispenser seems like a good idea, but just dumping it in first underneath the flour tends to work just fine. We tend to make the same breads over and over again, so adding new modes for using sourdough starters just wouldn't be useful for us.

I've got the SD-2501 and have been using it regularly (multiple times per week) for about 3 years. No problems. I remember at the time doing quite a bit of research and this model kept coming up as great/reliable.

Do you mean the "rapid" programs? Tried it a few times. With plain white bread, I don't notice much difference, but with my usual wholemeal / multigrain mix, it really didn't work very well. The rapid programs halve the rising time.

I use the "Express mode" regularly (menu item 2). Cuts the time for a loaf from 3 hours+ to 1hr 55m so any time we need bread and I forgot, express mode it is. The quality of the loaf is a little different. Hard to quantify, but probably slightly lower quality. But my family like it just as well. If using Lauke mix and this bread maker, can't really go wrong.

Incidentally, if you want you can just use it for mixing, and then cook in the oven (will need a bread dish to cook in off course). So if time is a serious issue, you can use one of the mix settings (menu item 22 from memory) to mix and then transfer to a baking dish to cook and cut the time down to as low as just over an hour.

I bought mine about five years ago. The advice I was given was "yes they do cost more, but buy a Panasonic". Hundreds of loaves later it's still going strong. I found that using whole 600g sachets made uncomfortably tall loaves. Now I use 400g of a 50/50 blend of Laucke Multigrain Soy & Linseed/Barossa Sourdough Rye. Makes beautiful bread (YMMV)

We have the sd-zb2512. Can't remember when we got it exactly, but it does a good 4 or 5 loaves per week without missing a beat. Can't comment on the differences between the two models you linked, but I can tell you this one is worthwhile owning. Not sure on the other models (or breadmakers in general), but it makes some very loud clicking sounds that take a little getting used to. Gave the dog a hell of a fright at 1am lol.

Ours makes a whirring sound when it's mixing. Then it makes a loud clicky clank as it releases the "sultanas 'n stuff" trapdoor. Maybe some cracking noise as the element heats up. But that's about it for noise.

We purchased Laucke Crusty White, we wanna make a Large loaf and the Laucke box is telling us to use 600g of bread mix and 380ml of water along with 1 teaspoon of yeast. This is for either a medium or large loaf with only the yeast differing at 1 teaspoon of Medium and 1.5 for large

I use the Laucke bread mix and I always go by the directions on the packet as I figure they made the mix so they know how you should make it up. I had a few dodgy loaves at the beginning because living in the heat and humidity of the tropics messes with it a bit. After a few trials I worked out using the minimal recommendation for both water and yeast worked best for me in my climate. I suppose what I am saying is that you probably will have a few failures before you get the perfect loaf because climate is also a contributing factor. Since I have now figured it out I get a perfect loaf every time

Edit: I use 350ml water and 1 teaspoon yeast or just under but remember I live in a very hot and humid climate so yours may be different ratios

The Panasonic can use upto 600g of bread mix as posted above. Compare that to how much you put in the Breville one?

We find the large loaf a good size for daily sandwiches and some toast for the wife and me.

Try using the minimal water and yeast and cook on darker crust particularly if you live in a hot humid climate. Like 350ml water and just a tad under a teaspoon of yeast because I found mine was over proofing. After adjusting the water/yeast ratio it is now really nice

If you're looking to shape your bread or get specific types of crust, you can use the bread machine to do the kneading and first rise before you take it out to shape it, let it rise, and bake it in your oven.

We thought about getting a bread maker for a while, but didn't really pay much attention to it until the Coronavirus giving it another thought. It does seem Panasonic is the go. For the difference, I'd probably go with the Panasonic SD-ZB2512. As I type this, it's $289 from Bing Lee, vs $218 for the SD-2501.

I'm happy with my SD-2501, and from what I've read the SD-ZB2512 is also pretty good. It has a few more programs than the SD-2501 and has a metal outer rather than a plastic one, but that seems like it's mostly cosmetic.

Another difference is that the SD-ZB2512 appears to have yeast compartment that drops it into the mix at the appropriate time. I'm guessing it's used when you set a long timer so the yeast doesn't get wet too early, though I've not had any problem with mine just having the yeast on the bottom under the flour.

Yes it does. There will be a certain amount of condensation that will make the crust go a bit soggy if left in too long. If that happens, you can always take the loaf out of the tin and put it in a pre-heated oven to crisp the crust up again.

On the reverse side you can keep a "soft" crust by removing the bread while pretty hot, wrapping it in a cloth tea towel and popping it into a plastic bag overnight if you are lazy or until cold. The tea towel will soak up the water and keep the crust from getting soggy and the bag will retain the moisture so it doesn't dry out the loaf.

less water the bread has lots of crumbs and is "coarser"

more water the bread has less crumbs and is "smoother"

You need salt to help with the consistency and helping the yeast to gas up, but too much will kill the yeast

Too much Milk in liquid form will also kill the yeast, powdered milk less so

Use bread improver, this will also help the consistency

The "stickier" the dough the better the results, if you can poke you finger in the dough and it sticks to your finger and will not come off easily, this will be a good loaf. By measuring carefully you can be pretty consistent, however the type of flour you use will affect the bread and different batches of flour require different amounts of water. I find it harder to make one loaf. I worked my way through boarding school making bread dough, however it was in 220 Kg batches :-), we had to constantly adjust the water/salt/yeast. We used to dump in the salt five minutes before the batch was done mixing.

If you check the dough after about five minutes of mixing you can do instant adjusting by putting in a couple of tablespoons of water or a couple of tablespoons of flour. Buying pre-made bread mix is good but where is the fun in that?

What do people use for their wholemeal flour? We make loaves with 50% white bread flour/50% wholemeal milled from whole wheat grain by my mother in law. Very good stuff but occasionally we run out. The only stuff I can find in the supermarkets looks like white flour with bits of bran thrown back in i.e. it's not very smooth and looks very different to milled wholegrain. Any other options?

There's a shop in Albury (not much good for most of you, I know) that sells bulk stuff. They have lots of different grains, flours, etc. Not sure how it would compare cost wise, but the variety is certainly attractive.

I believe the doomsday preppers have been out in force. From what I've read, apart from loo paper, they're hoarding flour, rice, pasta, tinned tomatoes, eggs and probably other stuff too. I read today that someone knocked off toilet paper rolls from a church. That's getting a bit rude. Next they'll be raiding the second hand book stores for trashy novels for when they run out of loo rolls.

The breadmaker I have (Breville Custom Loaf) says water in first, dry ingredients and yeast last. That way, the yeast isn't touching the water etc so doesn't get activated until it starts mixing. Therefore you can delay the start time, so if you want to wake up to fresh bread in the morning, you can set it before you go to bed.

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